Iced Raspberry Scones

Sweeten up your scones with this easy recipe for Iced Raspberry Scones. They are ideal for a breakfast treat or Sunday brunch.

These iced raspberry scones are light, flaky and so good that you will make them again and again! These scones may look complicated to make, but making scones isn’t difficult.

Everybody can make these without much effort. The dough is really uncomplicated. The filling is just raspberries sprinkled with sugar – really, it doesn’t get much more straightforward than that!

Why this recipe works:

The tangy freshness of the raspberries perfectly balances the buttery sweetness of the icing.

The dough is very easy to make.

These scones are perfect a delicious and quick breakfast.

I made these on a warm day and my dough was quite soft. If I had more time, I would have chilled it a bit before rolling it out.

If I had, the scones would have had a more pronounced swirl effect (like my Cinnamon Swirl Scones recipe), but as I was short on time, I used the softer dough which just goes to show that it’s really hard to mess these up!

Here’s how to make it:

The key is to cut the butter into dry ingredients until it looks similar bread crumbs. After that, you really just mix in the other ingredients with a wooden spoon – simple!

After that, you roll out the dough, spread over the filling, roll it up like a cinnamon roll, and cut them out.

Roll the dough up tightly starting from the longer side.

Slice the dough into 8 rounds and place them on a parchment lined cookie tray. Brush the top of scones with milk then put in place in preheated over and bake for 20 minutes.

Instructions

In a large bowl, sift together the flour, sugar baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse bread crumbs.

In a separate bowl, whisk together, the cream, milk, vanilla and egg. Stir in the wet ingredients until combined. If the mixture seems too wet, mix in more flour and then turn out onto a lightly floured work surface to completely bring it together with your hands.

Press the dough out into a rectangle about 10-x-14-inches.

Spread the raspberries evenly across the dough and sprinkle with the sugar. Roll the dough up tightly from the 10-inch side.

Slice the dough into 8 rounds and place them on a parchment lined cookie tray.

Brush the tops of the scones with milk.

Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.

For the glaze:

In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar and vanilla extract.

Add in more milk as needed 1 teaspoon at a time until it is the desired consistency.

Once the scones have cooled ten minutes, drizzle with the glaze and serve.

Nutrition Facts

Iced Raspberry Scones

Amount Per Serving

Calories 313Calories from Fat 108

% Daily Value*

Total Fat 12g18%

Saturated Fat 7g35%

Cholesterol 46mg15%

Sodium 194mg8%

Potassium 171mg5%

Total Carbohydrates 46g15%

Dietary Fiber 1g4%

Sugars 21g

Protein 4g8%

Vitamin A8.1%

Vitamin C3.2%

Calcium7%

Iron9.3%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★

Update Notes: This post was originally published in July of 2014, but was republished with step by step instructions and tips in June of 2018.

Step 5: “In a separate bowl, whisk together, the cream, milk, vanilla and egg. Stir the wet ingredients until combined then turn out onto a lightly floured work surface to completely bring it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.” Do you have to pour the liquids into the dry ingredients? It doesn’t mention that step. And adding liquid wouldn’t make it that crumbly would it? And you can’t just poor the wet ingredients on to a floured surface? Just wondering what I have to do! 🙂 These look delicious and I want to make them haha

Love raspberry scones! Can’t wait to try this recipe. I had raspberry scones at an Amish bake shop and theirs was a white chocolate raspberry scone, it was absolutely amazing. I think I’ll throw in some white chocolate chips into your recipe. Everything is better with chocolate!

Hi Linda, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just want to say thanks for the feedback. Please let me know if you ever made them and yes, what isn’t better with a bit of chocolate? 🙂

Hi, Erren. I just made these today as an experiment for Sunday School Class tomorrow. I can’t wait to try one, but I must add the glaze first. I’m impatiently waiting for a sample! I noticed the listing of glaze ingredients mentions 2 tsp cinnamon, but the directions doesn’t mention this ingredient. I’m thinking that maybe didn’t get deleted from the cinnamon swirl recipe. Is that correct? BTW…. I can’t wait to try that recipe, too!

Hi Jane, so sorry for the late reply. You are the second person over the weekend to tell me my recipe was chosen for Sunday school! What a lovely thing to be a part of! I really hope the sample worked for you. You are correct, the glaze with the cinnamon was for the cinnamon scones (although I doubt any recipe can be ruined by a bit of cinnamon!) Please let me know how it turned out! 🙂

Erin, they were wonderful! Everyone LOVED them! I could have eaten the entire pan myself. I actually made 2 batches. To help my rectangle be the right size, I took a flexible cutting board (they are a plastic sheet, there are usually 2 or 3 different colors in a packet and they are a couple of dollars.) and marked the dimension on the back with a sharpie and that worked wonderful! I loved the hint on cutting the COLD butter into small pieces. That made the first step go soooo quickly! I am excited to try the cinnamon ones. I also want to make them with blueberries. Another thought was to try almond paste with an almond flavored glaze. Do you think the paste would be too stiff? Maybe cut it into chunks similar to adding berries? The possibilities are endless. I love your method of rolling the dough and cutting. I make a wonderful cranberry orange scone where you roll into a circle and cut them. However, after cutting if the dough is sticky, it is hard to move them to the cookie sheet for baking I think I will try rolling the dough next time when I make my cranberry orange scones! Thank you soooo much for sharing these recipes! Keep them coming!

Could you mix up the dough the night before and refrigerate, and then roll dough out the next morning, add the fruit, roll up, cut, and then bake? Recipe says it serves 12, but you only cut dough into 8 rounds. Guess some people only get a half? LOL Can’t wait to make these with our fresh raspberries from our bushes.